Easy Hungarian Pea Soup (Borsóleves)

Warm, simple, and full of the flavors we grew up with.

There’s something so comforting about a classic pie soup.

It’s the kind of soup that fills the kitchen with a soft, familiar smell — the kind that reminds you of home, of slow afternoons, and of someone quietly stirring a pot with love.

Here’s my take, whipped up with simple ingredients and that casual Hungarian vibe. It goes great with the Hungarian pork & potato skillet brassói dish!

Easy Hungarian Pea Soup – Borsóleves

A warm, comforting Hungarian pea soup made with carrots, potatoes, and sweet green peas. Simple, nostalgic, and full of gentle flavors — the kind of everyday soup that feels like home.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting 5 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Soup

Cuisine: Hungarian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 medium carrots sliced
• 1 medium parsnip sliced
• 2 medium potatoes diced
• 1 tbsp oil vegetable or sunflower
• 10.5 oz green peas ≈ 2 cups
• 1 tbsp flour
• 1 tsp sweet Hungarian grounded paprika
• 6 cups water ≈ 1 liters
• Salt to taste
• Black pepper to taste

Optional: For Nokedli (Dumplings)

• 2 tbsp flour
• 1 egg
• 1 tsp salt
• 4 cup water or broth

Equipment

• Nokedli maker
• Large Pot
• Wooden Spoons

Method

 

1. 1. Warm the oil in a pot over medium heat. Add the sliced carrots and parsnip. Sauté gently for a few minutes until the vegetables soften slightly.

   2. Sprinkle the flour over the vegetables and stir for 1 minute to create a light roux.

   3. Add the paprika and mix quickly — just enough to release its color and aroma.

   4. Pour in the water or broth, stir well, and bring the soup to a gentle boil.

   5. Add the diced potatoes and green peas. Reduce the heat and simmer until all the vegetables are tender.

   6. Season with salt and black pepper to taste.

Optional: For Dumplings (Nokedli)

1. If you want a richer soup, you can ad nokedli (dumplings) in it. As long as the pea soup is the main, we prepare the noodles. Mix the flour with the egg, salt and water. Make the dough for a harder consistency.

   2. When the vegetables are softened, chop the noodles with (Nokedli Maker) into the soup and cook for about 4 minutes.

   Serve warm — it’s simple, cozy, and perfect any day of the week.
A slice of fresh bread on the side makes it even more comforting.And like most Hungarian soups, it tastes even better the next day.

Notes

 

• Cut the vegetables evenly
  This helps everything cook at the same time and gives the soup its classic, gentle texture.
• Don’t rush the sautéing
  Let the carrots, parsnip, and kohlrabi soften slowly. This step builds the base flavor of the soup.
• Add the paprika off the heat
  Just a moment away from the flame keeps the paprika sweet and vibrant — not bitter.
• Use fresh or frozen peas
  Both work beautifully. Frozen peas keep their color and sweetness very well.
• Simmer gently, never boil hard
  A soft simmer keeps the vegetables tender and the broth clear.
• Season at the end
  Peas can be naturally sweet, so adjust the salt and pepper once everything.
• Add nokedli if you want
  The nokedli (dumplings)  makes the soup heartier — very traditional and very comforting.
• Perfect for next day
  Like most Hungarian soups, the flavors deepen overnight. It reheats beautifully.
• Serve with fresh bread
  A simple slice of bread turns this into a warm, nostalgic Hungarian meal.

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